Dear [FIRSTNAME],

Food and regulation enquiry, Please contact: 
May Leung
Tel：(852) 2606 7178
Fax：(852) 2310 2990
Mobile：(852) 9106 6761  
Email: may.leung@chemlab.hk

Azodicarbonamide in Bakery
Azodicarbonamide (ADA) is a chemical generally used as a blowing agent in the production of foamed plastics such as yoga mats and shoe rubber. It is also a food additive (E927), is used as a bleaching agent to bleach the flour and as an improving agent to strengthen and enhance the elasticity of the dough in the commercial bakery industry. Nonetheless, it makes handling of large batch of dough become easier and makes the finished products puffier and tough enough to withstand storage and transportation.

Azodicarbonamide will react with moist flour and will produce a primary stable reaction product called biurea (a derivative of urea) during baking. Meanwhile, secondary reaction products include semicarbazide and ethyl carbamate (also called urethane) will also be produced. Semicarbazide was found to cause cancers of the lung and blood vessels in mice and urethane, a recognized carcinogen, has known to cause cancer in rodents as well. Moreover, Azodicarbonamide may cause respiratory sensitization after inhalation and can cause skin sensitization in workers who are exposed to its raw form.

Azodicarbonamide is banned in European Union and in Australia which is not allowed to be used as a food additive. While as stated in the Codex Alimentarius Commission and in the food additive standard in United States, Canada, Korea and Mainland China, Azodicarbonamide is generally recognized as safe and permit to use in food at levels up to 45 ppm.

• Method use:                HPLC platform
• Limit of Detection:       at 1.0 ppm
• Sampling Size:             50 g
• Testing Turn Around Time:  5-7 working days

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 [FIRSTNAME],

CHEMICAL LABORATORY REGIONAL BRANCHES   



區域分公司       











地址：九龍荔枝角青山道682-684號，潮流工貿，20樓，2001-2002室。

基因改造食物

基因改造食物，是利用現代分子生物技術,把某些生物的基因轉移到其他物種中，改造生物的遺傳物質，這種技術叫做重組DNA科技。











重組DNA與遺傳重組不相同，它不是重組細胞內或者染色體上已經存在的基因組，而是完全通過外部工程達到的，所以可以應用在不同種類的物種上。

初時這種改造目的是使農作物有效地抵抗除草劑或害蟲，在產量方面減少損耗。但是,科技日新月異.基因改造的技術甚至能改良食物的外觀，味道和口感，亦能改變農作物的特性，使其更易於加工，增加生產。甚至能除去食物中某些可引致過敏成份。

市面上最常見的基因改造食物是來自植物---大豆和粟米。除基因改造植物外，以下還有些基因改造食物的例子：

1. 三文魚：基因改造的三文魚比野生的會生長得特別快，身形甚至大兩倍。



2. 動物飼料：大部分的動物飼料都會有大豆成份，基因改造的大豆含有豐富的維他命, 氨基酸 和酵素，增加動物



飼料的營養價值。



3. 油類:  菜籽油已經成為重要的基因改造農產品。原先因為菜籽油的味道太苦澀的緣故，所以經過基因改造後把苦澀味消除，甚至可以抵抗除草劑。



4. 金穀：這是一種經過基因改造的穀類, 可以令其自身在可食用部分合成胡蘿蔔素。



5. 南瓜：南瓜經過基因改造更能有效地抵抗病毒引起的疾病。



6. 蕃茄：基因改造後的蕃茄可以增加保存時間，因此可以承受長時間的運輸過程。



7. Lematos：這是由檸檬以及蕃茄的基因組合而成。Lematos 呈微紅, 有果香的味道和更長的保存時間，以及在生長過程當中只需要較少劑量的殺蟲劑。



8. 粟米：基因栗米加入了一種可以殺害昆蟲的基因，可以更有效地抵抗昆蟲。



9. 甜菜：經過基因改造後可以令其生長速度提升和有效地抵抗除草劑。

為方便消費者能夠作出知情的選擇，歐洲聯盟成員國、澳洲及日本等多個國家，已就基因改造食物訂立標籤規定。在香港，這種標籤制度是自願的，所以消費者未能清楚確認基因改造的產品。未來的市場上，深信將會有更多不同類型的基因改造食物，為方便消費 者選擇,因此建議食品供應商以及製造商把食物或原材料進行分子測試，從而檢查該食物或原材料有沒有被基因改造原料所污染。亦可以證明該食品是否天然及有機。

Chemlab ( HK) 能提供基因改造食物的測試;有關測試的詳情,歡迎與我們聯絡。

Reference:



http://www.cfs.gov.hk/english/programme/programme_gmf/programme_gmf_newsletter_issue_19.html



http://www.who.int/topics/food_genetically_modified/en/



http://www.who.int/foodsafety/publications/biotech/20questions/en/



http://www.globalresearch.ca/genetically-modified-foods-unsafe-evidence-that-links-gm-foods-to-allergic-responses-mounts/7277



http://www.discovery.com/tv-shows/curiosity/topics/10-genetically-modified-food-products.htm